Ingredients
- Veal demi glace is easier to find, and I think better and more versitile than beef. You can purchase it at gourmet stores. It is very expensive but lasts forever, can be used to make good sauces gerat, and is not worth the trouble it takes to make. It is a stock reduced for hours and hours to about 1/10 of original quantity, and it can wreck the stock pot you make it in.
Directions
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Submitted 6/13/05.
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Submitted By: janet
janet
Beef demi glace